Egg, Ham & Quinoa Muffins

When my friend Natalie makes a new recipe for her family, she asks them to give her a thumbs up or thumbs down about it. And she chooses to not be offended if they give her the thumbs down. This recipe got two neutral thumbs and the rest thumbs up from my family, so I'll be making it again.

Preheat oven to 350. 2 muffin tins--use 16 cupcake liners and spray them. The muffin tins are not fun to clean if you don't use liners!

Mix together: 

12 eggs, whisked
1 cup cubed ham (you could add sausage, chopped bacon or leave out the meat completely if you wish)
1/2 cup green onions, sliced (you can also add more veggies if you want)
1/2 cup milk
3/4 cup cheddar cheese, shredded
3/4 cup mozzarella cheese, shredded (or less cheese next time)
1/2 tsp. salt

1/2 tsp. black pepper

Then add:
1 cup cooked quinoa* (you can add more quinoa if desired--up to 2 cups)

Place 1/4 cup of the egg mixture into each of the 16 cupcake liners. Bake for 25 minutes or more (until the centers are cooked through and the tops are slightly golden brown). My family likes them on the crispy side, like 40 minutes. Apparently these freeze well too--warm in the microwave to reheat.

*How to cook quinoa fast: cook 1/2 cup of raw quinoa in 1 cup of water. Let cook on the stove to steam for 10-15 minutes or until they are tender. Remove the quinoa from the heat and let cool.